3 hearty, tasty vegetable sides

“The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.” ~ Ralph Waldo

I am always looking for different ways to prepare vegetables and like trying new ones as the season present them. This autumn I have come to love kale, brussel sprouts, and Kohlrabi, vegetables that are commonly intimidating, but delicious if prepared properly (and of course, nutritious and full of fiber).

After trying quite a few recipes I finalized my notebook on three different preparations:Roasted brussel sprouts - I borrowed the recipe for “Roasted Brussels sprouts with fennel seeds and balsamic” from the “The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween” by Peter Berley. The outside is crispy brown while the inside is tender and creamy. Also the fennel seeds (I think) help to digest the sprouts better. It’s like vegetable candy!!!Roasted kale - I borrowed this from the Tuesday recipe. Love Tori’s newsletter. Whole Foods had a similar recipe and they suggested adding some minced garlic with the oil (but I think garlic would overwhelm the flavor) and then toasted sesame seeds at the end (sounds like a nice and nutty addition).Braised Kohlrabi – This is actually my recipe (my huband who is a meat lover asked if there was bacon in the dish…and could not believe there was no meat in it). The braising brings out all the sweetness and meatiness of this vegetable.

Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the sprouts and boil, uncovered, until crisp-tender, 4 to 5 minutes. Drain well and transfer to and 11-by-17 inch baking pan or other baking dish in which they will fit in a single layer (or use two smaller pans). Drizzle the sprouts with the vinegar and oil. Sprinkle with the fennel seeds, and season lightly with salt and pepper. Roast, stirring occasionally, until the outer leaves are crisp and burnished, 35-40 minutes. Sprinkle with salt before serving.Before roasting and after roasting (you can see the lovely caramelization that has happened):

Preheat the oven to 425° (personally I think that i a bit high, so I turn mine to 375F instead). Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well. Sprinkle with a generous pinch of salt, then toss the leaves with your hands. Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it. Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around (tongs are the best tool for this), then put it back in the oven for another 3 minutes or so until all the leaves are starting to crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.Before roasting and after roasting (soft when tossed, cripy after roasting):

Heat butter and oil in a heavy 10 (or 12) inch skillet (you don’t want to use non-stick for this dish). When the fats are hot, add onions and sauté over medium heat. Add the honey and stir to melt. Continue cooking the onions until caramelized, about 5-7 minutes. Deglaze the pan with the vermouth. Meanwhile, while onions are cooking, slice the kohlrabi in thin slices and cut each slice in half. Steam (I use the microwave) for a couple of minutes. When the onions are caramelized, add the kohlrabi to the skillet, stir to coat and cover. Reduce heat to medium and cook until tender, about 7-10 minutes. Add salt and pepper to taste.Before braising and after braising (the green color gives in to a golden one):

Mmm, Kohlrabi! Its a bit like eating the stalk part on blcocori. It holds up when sauted and tossed with pasta or served on top of polenta. We like to eat it raw as a veggie stick too. I’m excited to play with mustard greens and pepper cress this week. We never bother to look up recipes for arugula scrambled eggs, sandwiches, wraps, salads, we eat it too fast! I think the pepper cress may end up in that category too